We don’t go out to eat very often, so when we do, we make it count. With some family in town, we decided to check out a local Banh Mi place. The meals we had there were so great, they’ve inspired a series of recipes here, starting with pickled carrots and daikon radishes.
This recipe is the height of simplicity, with a gorgeous – and tasty – product at the end. I julienned the carrots and daikons by hand, which was a little time-consuming, but it would have been much faster if I didn’t care about making things look pretty for the photos.
I’m not a big radish fan, but when I tried the raw daikons – whoa! – much more mild than their small red counterparts. They were pretty good! Since pickled food usually lasts longer in the fridge, I made a bigger batch of these – about 4 cups.
I love the bright colors here – these just look so fresh and crunchy.
Add in a quick brine and let them marinate for a bit, it’s easy as that.
These make a great addition to salads, sandwiches, and tacos!